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Tuesday, December 18, 2012

Butterhorn Rolls

I made these for Thanksgiving this year.  I was searching and searching for a new recipe that was exceptional. Well these came very close and for sure I will make them again.  They are light, airy and have a wonderful flavor.  I only made 1/2 the recipe because I didn't need that many, but if you're making for a large crowd this would be the roll to make.  Of course you don't have to shape them into a crescent shape.  They do rise really well so I guess if you wanted to make like sandwich rolls these would be great.
adapted from here

Butter-horn Recipe

2 cups milk, scalded
2 packages yeast -dissolved in 1/4 cup warm water (This would be for traditional yeast. Since I use instant yeast, I do not proof the yeast first.)
1 cup butter (oil and shortening are also options)
1 cup sugar
2 tsp salt
6 beaten eggs
9 cups flour

Soften the active dry yeast in warm water.
Combine hot milk, butter, sugar and salt: cool to lukewarm.
Add 1 cup of the flour.
Add yeast mixture and eggs. Beat well.
Stir in remaining flour or enough to make a very soft dough.
Turn out on lightly floured surface, and knead lightly 5 to 8 minutes.
Place dough in bowl and let rise until double – about 1-2 hours (but will vary based on home temp).
Divide into 6 equal parts. Roll each part on lightly floured board to a 9 inch circle.  Personal note, don't make them too big or you will have a very large roll, because they rise great.  And after making these they are great as a sandwich spare roll.  So you could try making them in other shapes.
Brush with melted butter.
Cut each circle into 12 wedges (like a pizza): roll each wedge, starting with wide end and rolling to point.
Thanks for taking the time to stop by, have a wonderful day and Remember to Find the Time to DO ALL the things YOU Love.

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